Читать книгу Dry Beans and Pulses Production, Processing, and Nutrition - Группа авторов - Страница 47

In the US, canned bean products represent a major segment of the dry bean market. As a ready‐to‐eat food, canned beans offer a convenient alternative to home preparation of dry beans, which require long cooking times. The value of canned bean products in the US in 2020 was $2.5 billion. This is 13% of the canned food market value and 82% of US dry bean dollars is associated with canned products (Nielsen Consumer LLC). For a dry bean variety to be commercially successful it must meet industry standards for processing quality and bean breeders have incorporated canning quality as a trait for improvement. A comparison of canning quality characteristics in five historically important navy bean varieties released from 1915 to 2008 revealed no difference in visual appearance of the canned beans, underscoring the importance of this trait (Butler and Cichy 2011).

Canning quality of breeding lines is assessed with a small scale protocol that approximates industrial canning on limited sample sizes. Typically, breeding lines are evaluated for canning quality beginning in the F₆ generation and a 250 g seed sample is needed. The protocol was developed by Hosfield and Uebersax (1980) for US canning industry standards and has been modified for beans in tomato sauce (van der Merwe et al. 2006) and to suit the requirements of the Canadian Agricultural Standards Act (Balasubramanian et al. 2000). These evaluations ensure that canning quality standards are met and further improved upon. Canning quality is evaluated as an aggregate of individual components, including seed coat splitting and appearance as related to bean texture. Color retention is also evaluated in black beans, as this market class tends to lose its color during processing and there is wide genetic variability for this trait (Figure 2.7) (Mendoza et al. 2017; Bornowski et al. 2020).